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King Ranch Chicken from Southern Living

Source of Recipe

by Laurel, from Southern Living 2003 Annual Recipes


List of Ingredients

2 tablespoons butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
1 (10-3/4 ounce) can cream of chicken soup
1 (10-3/4 ounce) can cream of mushroom soup
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups coarsely crushed tortilla chips
2 cups (8 ounces) shredded Cheddar cheese
Garnish: chopped fresh cilantro


Recipe

Melt butter in a medium skillet over medium-high heat. Add chopped onion and bell peppers; sauté 8 minutes or until tender.

Stir in chicken and next 5 ingredients; cook, stirring occasionally, 2 minutes. Place half of crushed tortilla chips in a lightly greased 13x9-inch pan. Layer with half each of chicken mixture and shredded Cheddar cheese. Repeat layers, ending with cheese.

Bake, uncovered, at 325° for 45 minutes or until mixture is thoroughly heated. Garnish, if desired.

makes 6-8 servings.

Notes: I cooked my chicken the day before in the crockpot. I used boned, skinless chicken breasts, 1 cup water, and a package of taco seasoning mix. I made enough to chop for the casserole and to freeze some for next time. Since I used the taco seasoning mix, I didn’t add the chili powder or the cumin to the dish.

I also used 2 cans of cream of chicken soup instead of a can of cream of chicken and a can of cream of mushroom.

I really liked this dish, particularly when reheated the next day. It definitely benefits from sitting awhile. When I ate it right out of the oven, it seemed a little too gloppy and runny. After it sits, thickens, and the flavors marry, it’s pretty awesome. I served it with shredded lettuce.

For a low-fat version, the cookbook suggests you substitute low-fat soups and baked tortilla chips.